In the bowl of your stand mixer fitted with the dough attachment, add yeast, sugar, water, milk and oil. Mix to combine

Add flour and salt. Start kneading the dough on medium speed for 4 minutes or until a soft elastic dough obtained. You might need more flour if the dough sticks to the sides of the bowl.

3. Cover the dough with plastic wrap and let rest in an air draft place until double in size (30-45 minutes).

4. Meanwhile, in a small sauce pan and on a medium heat stove melt butter.
5. Stir in tahini and sugar until combined. Set aside.

6. On a well floured surface, knead the dough with your hands to form a log.

7. Divide the log into 16 equal size pieces.

8. Form the dough pieces into balls, arrange them in a floured dish and cover them with plastic wrap.

9. Unroll each ball into a thin disk. Divide the balls into two stacks of 8 disks
10. Spread 2 tablespoons of the tahini mixture on top of the disk
11. Sprinkle 1 tsp of walnuts on top.
12. Repeat the same procedure with the other stack of the 8 disks.
13. Unroll the stack of the 8 layers dough to form a big rectangle
14. With the pizza cutter, divide the rectangle into 8 columns.
15. Twist each column and roll it as in picture.
16. Arrange the pastries in cookie sheet and set aside to rest for 10 minutes

17. Mean while, preheat your oven to 425F.

19. Brush pastries with the egg wash
20. Bake them in the middle rack of the oven until golden brown
21. Microwave the apricot preserve for 30 seconds

22. Brush pastries with the apricot preserve and keep them in an air tight container to maintain freshness.
Enjoy!!

Preheat oven to 350F degrees. Spray two 12-count muffin pans with non-stick spray or line with cupcake liners. Set aside.

In a large bowl, add the flour, baking powder, baking soda,chocolate chips, salt, cinnamon, nutmeg, and cloves together until combined. Set aside.

In a medium bowl, whisk the brown sugar and eggs together until combined. Add the pumpkin, oil, milk, and vanilla until combined. Add the wet ingredients into the dry ingredients and stir until just combined. Do NOT overmix the batter.

Spoon the batter evenly into 14 cups; fill the unused cups one-third full with water to prevent warping. Bake for 17-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

Decorate with Any frosting you like, here I used cream cheese frosting.

This dish is a family favorite, so easy to do and it doesnot take a lot of time. If you are craving Asian, this is the perfect recipe.

Ingredients:

4 cups fresh broccoli

1 large boneless, skinless chicken breast, diced into 1-inch cube

1 tbsp. vegetable oil

1 tsp. Garlic powder

1/2 tsp. Crushed red chili pepper

For the sauce:

3 garlic cloves, minced

½ cup low-sodium soy sauce

¼ cup water

2 tbsp. rice vinegar

¼ cup dark brown sugar

2 tbsp. cornstarch

Sesame seeds for garnish

Method :

To make the sauce, In a small bowl, whisk together all the ingredients and set aside.

In a medium size bowl, mix chicken cubes with the garlic powder and chili pepper, and set aside.

Bring a medium pot of water to a boil and add the broccoli. Blanch the broccoli for 5 minutes then immediately transfer the broccoli to an ice bath (a large bowl of water with ice in it) to stop the cooking process. Set aside.

In a skillet, brown chicken on both sides with vegetable oil over medium high heat. Add the broccoli (excess water drained well) then turn the heat down to medium. Gently pour in the sauce and let thicken, about 5 minutes. Gently toss the ingredients in the sauce until everything is coated well.

Serve it with white rice.

Enjoy!!😊

Notes:

If you’re using frozen broccoli, you will not need to do step 2.

Make sure you thaw the broccoli out well and drain it of excess water. Add to the skillet the same time the fresh broccoli is added in step 3.